Cheesy does it: Creating artisan cheese in Chapel Hill

Last week Out & About got an inside look at the creamery during a media open house. Even though it was pouring, farm life goes on, and it didn't stop owners Portia McKnight and Flo Hawley from sharing their knowledge of cheese with us.

Before taking a tour of the farm and milking parlor, we got to sample a variety of cheeses:

While Portia and Flo aim to be consistent while making the cheeses, factors such as the cows' seasonal diets can change aspects such as the color and texture of the cheese.

"We look for benchmarks and are constantly tweaking things," Portia said. "We have to remember that cheese is a living product."

The folks working at the creamery clearly care about their product and their livestock. Their jersey cows have ample room to graze the pastures, and they take care even with the little things, like naming new calves.

They also raise whey-fed pigs and produce sausages, pork cuts and rose veal – all under the Animal Welfare Approved seal.

If you haven't tried any Chapel Hill Creamery cheese yet, you might be missing out.